Think of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs.
RecipesSeptember 2014Bucatini with Tomato, Guanciale, and ChileBy April Bloomfield and Josh Even, Tosca, San FranciscoPhotographer Gentl HyersAugust 19, 20144.5(23)Gentl & HyersArrowJump To RecipePrintThink of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs.Recipe notesBack to topTriangle
